Listen, I wouldn’t ask you to plan ahead unless it was really worth it, and this garlic aioli is so worth it. It takes just 5 minutes to prep the garlic, then it’s hands-off for an hour while it roasts. The final sauce is super easy to throw together in just about a minute, and the taste is unreal. I want to slather it on everything!
Tips for Success
I recommend refrigerating the sauce for at least 30 minutes before serving. This aioli is best served cold or at room temperature.
How to Store
Store leftover garlic aioli in an airtight container in the refrigerator for up to 2 days. Any longer, and the ingredients will start to separate.
How to Make Garlic Aioli Step by Step
Trim the Garlic: Preheat your oven to 400°F. Trim off ½ inch off the top of 2 whole heads of garlic. Rub the garlic heads with your fingers to remove all except one layer of skin around the cloves.
Serve it as a dipping sauce with shoestring fries or potato wedges, tater tots, veggie sticks, or pasta chips. Spread it onto a juicy burger, grilled chicken sandwich, or BLT sandwich. And it’s one of the best sauces to serve with seafood dishes, like crab cakes or fish sticks.
Season the Garlic: Drizzle each garlic head with 1 teaspoon olive oil, sprinkle with kosher salt and freshly ground black pepper Roast the Garlic: Wrap each head of garlic in aluminum foil. Place in a small baking dish to catch any juice, and bake for 50-60 minutes, or until the garlic is soft and golden brown. Mash the Garlic: Unwrap and cool to the touch, about 10 minutes, then mash with a fork. Discard any hard spots. Whisk the Aioli: In a small mixing bowl, whisk together ½ cup of mayonnaise, 1½ tablespoons of fresh lemon juice, 1 teaspoon of Worcestershire sauce, ⅛ teaspoon of cayenne pepper, and the mashed roasted garlic. Mix until well incorporated. Refrigerate at least 30 minutes to 48 hours in advance.
